Specific place in the flow of food where a hazard can be prevented, eliminated, or reduced to a safe level
Record keeping and documentation
Critical control points
Verification
Critical control points(CORRECT ANSWER)

1. Active managerial control focuses on managing the risk factors for foodborne illness.
   True(CORRECT ANSWER)
   False

2. Minimum or maximum boundaries that must be met to prevent a hazard
   Hazard analysis
   Corrective action
   Critical limits(CORRECT ANSWER)
   Monitoring

3. Keep HACCP plan documents
   Record keeping and documentation(CORRECT ANSWER)
   Corrective action
   Verification
   Critical control points

4. If cooking ground-beef patties is a critical control point (CCP) in an operation, then an appropriate critical limit is to make sure the internal temperature of the ground-beef patties reaches 155˚F (68˚C) for 15 seconds.
   True(CORRECT ANSWER)
   False

5. Determining if the HACCP plan is working as intended
   Critical control points
   Corrective action
   Monitoring
   Verification(CORRECT ANSWER)

6. Which is an example of when a HACCP plan is required?
   Serving raw oysters from a display tank
   Serving wild game with cream sauce
   Serving chili made from a family recipe
   Serving smoked meat on a metal platter(CORRECT ANSWER)

7. Assessing risks within the flow of food
   Record keeping and documentation
   Hazard analysis(CORRECT ANSWER)
   Critical control points
   Monitoring

8. The purpose of a food safety management system is to prevent foodborne illness.True(CORRECT ANSWER)
   False

9. What is the third step in active managerial control?
   File the documentation in case of a crisis
   Monitor the policies and procedures(CORRECT ANSWER)
   Revise the policies and procedures
   Determine staffing needs

10. What is the first step in developing a HACCP plan?
    Identify corrective actions
    Conduct a hazard analysis(CORRECT ANSWER)
    Establish monitoring procedures
    Determine critical control points

11. A food safety management system is a group of ________ for preventing foodborne illness
    Procedures and practice(CORRECT ANSWER)
    Management Activities
    Customers activities
    Measurements and graphs

12. The temperature of a roast is checked to see if it has met its critical limit of 145f for 4 minutes. This is an example of which HACCP principle?
    Verification
    Record analysis
    Hazard analysis
    Monitoring(CORRECT ANSWER)

13. Checking to see if critical limits are being met
    Hazard analysis
    Critical control points
    Critical limits
    Monitoring(CORRECT ANSWER)

14. Which of the following common risk factors responsible for foodborne illness? (select all that apply)
    Purchasing food from unsafe sources(CORRECT ANSWER)
    Failing to cook food adequately(CORRECT ANSWER)
    Holding food at incorrect temperatures(CORRECT ANSWER)
    Using contaminated equipment(CORRECT ANSWER)
    Practicing poor personal hygiene(CORRECT ANSWER)

15. In what order must an operation creating a HACCP plan consider the following seven principles?
    Conduct a hazard analysis.
    Determine critical control points (CCPs)(CORRECT ANSWER)
    Establish critical limits.
    Establish monitoring procedures.
    Identify corrective actions
    Verify that the system works.
    Establish procedures for record keeping and documentation.

16. Which if the following processes that require a HACCP plan? (select all that apply)
    Smoking food as a method of preserving food(CORRECT ANSWER)
    Sprouting seeds or beans(CORRECT ANSWER)
    Packaging food using reduced-oxygen packaging (ROP) methods(CORRECT ANSWER)
    Using food additives or adding components, such as vinegar(CORRECT ANSWER)

17. Predetermined step taken when a critical limit is not met
    Corrective action(CORRECT ANSWER)
    Monitoring
    Verification
    Hazard analysis

18. A critical control point (CCP) is a point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels
    True(CORRECT ANSWER)
    False

19. An operation that wants to smoke food as a method of preservation must have a____?
    Record keeping
    Hazard analysis
    HACCP plan(CORRECT ANSWER)
    recipe management plan